Butternut Squash Mac ‘n Cheese

While attempting to find healthier versions of some of our family favorite foods (like mac n cheese), I stumbled across a version of this recipe. At first, I was very skeptical. I didn’t think my family would like it at all and wasn’t even sure they’d be willing to try it.

I was pleasantly surprised!  This is now one of our favorite mac ‘n cheese recipes. I love that it’s healthy and incorporates so many veggies. The boys don’t even realize what they’re eating!

This makes 10 servings. I typically make the whole recipe and freeze half of it. That allows one dinner for us (3 servings) and 2 leftover lunches per half recipe.

Of course, I have modified the recipe I had originally found, so here’s my version of it!

Butternut Squash Mac ‘n Cheese

Servings: 10
Serving size: 1 cup
Portion Fix Container Count: ½ green, 2 yellow, 1 blue

Ingredients

1 pound macaroni (whole wheat) dry
1 tsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cups cubed butternut squash
1 ¾ C low-sodium chicken broth
1 C low fat milk
2 tbsp plain Greek yogurt (I use this recipe)
1 C shredded Swiss cheese
1 C shredded sharp Cheddar cheese

1 ingredients

Directions

  1. Preheat oven to 375*
  2. Cook macaroni according to the box. Drain and set aside.
  3. Heat oil over med-high heat in large skillet.
  4. Add onion and bell pepper. Cook, stirring frequently, for 4-6 minutes or until onion is translucent. Set aside.
    3 add peppers
  5. Combine squash, broth, and milk in medium saucepan. Bring to a boil over medium-high heat. Reduce to medium. Gently boil for 20-25 minutes or until squash is tender.
    2 cook squash
  6. Place squash mixture in blender. Cover with lid and towel. Blend until smooth. **Blend in small batches as mixture is HOT and will expand**
    4 in blender
  7. Combine squash mixture, macaroni, onion mix, yogurt, and cheeses. Season with salt and pepper. Mix well.
    5 mix in pot
  8. Place macaroni mixture in 9×13 dish (or 2 smaller dishes) that has been coated with cooking spray.
    6 in pot
  9. Bake for 25-30 minutes or until sauce is bubbling.
    7 baked
  10. Enjoy!

Butternut Squash Mac ‘n Cheese

  • Servings: 10
  • Difficulty: easy
  • Print

A healthy, tasty twist to traditional macaroni and cheese that will have your whole family begging for more! Portion Fix container count included.


Portion Fix Container Count: serving size: 1 cup = ½ green, 2 yellow, 1 blue

Ingredients

  • 1 pound macaroni (whole wheat) dry
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 3 cups cubed butternut squash
  • 1 ¾ C low-sodium chicken broth
  • 1 C low fat milk
  • 2 tbsp plain Greek yogurt
  • 1 C shredded Swiss cheese
  • 1 C shredded sharp Cheddar cheese

Directions

  1. Preheat oven to 375*
  2. Cook macaroni according to the box. Drain and set aside.
  3. Heat oil over med-high heat in large skillet.
  4. Add onion and bell pepper. Cook, stirring frequently, for 4-6 minutes or until onion is translucent. Set aside.
  5. Combine squash, broth, and milk in medium saucepan. Bring to a boil over medium-high heat. Reduce to medium. Gently boil for 20-25 minutes or until squash is tender.
  6. Place squash mixture in blender. Cover with lid and towel. Blend until smooth. **Blend in small batches as mixture is HOT and will expand**
  7. Combine squash mixture, macaroni, onion mix, yogurt, and cheeses. Season with salt and pepper. Mix well.
  8. Place macaroni mixture in 9×13 dish (or 2 smaller dishes) that has been coated with cooking spray.
  9. Bake for 25-30 minutes or until sauce is bubbling.

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